Another recipe that changes each time I make it. I really like this version. If you substitute Splenda, use the kind that measures out just like sugar. Now if you don’t want to use the liqueur, though it’s in the oven long enough for at least some of the alcohol, and probably most, to bake out, substitute 1/4 cup water or cranberry juice.

1 bag fresh cranberries washed and picked over

1-1/2 cups sugar or to taste – may sound like a lot but remember, cranberries are very sour

1/4 cup brandy or cognac

1/4 cup frozen orange concentrate, thawed but not diluted

Lemon juice to taste: start with juice of half of a lemon

1 cup chopped walnuts

Preheat oven to 350.

Mix everything together. Bake uncovered until berries have absorbed most of the liquid and most have popped, about 45 minutes. Mixture will be runny but sets up in the frig. Can be done ahead. Great served warm, room temperature or chilled. A nice hostess gift, as well

Cranberry Celebration Salad

Cranberry celebration salad like the delis

15 oz. crushed pineapple, drained – save juice

1/2 cup cranberry juice

2 tablespoons lemon juice

3 oz. raspberry gelatin

15 oz. can whole cranberry sauce

1/2 cup chopped walnuts

1/2 cup celery, chopped (opt but good)

Boil pineapple juice, cranberry juice and lemon juice together. Add gelatin. Remove from heat and stir in cranberries. Put in fridge till almost set. Stir in nuts, celery and pineapple and put back in frig – mixture usually doesn’t get real firm.

Preheat oven to 375-400. Toss potatoes with oil, thyme, garlic, red pepper and salt. Make a single layer on baking sheet. Roast until tender and starting to brown 40-45 minutes uncovered. Garnish and serve.

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